{We made this cheesecake for John's Birthday}
CRUST
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
FILLING
2 {8 oz} packages cream cheese, softened
1 {14-oz} can Eagle Brand Sweetened Condensed Milk
{NOT evaporated}
3 eggs
1/4 cup lemon juice
1 tsp. vanilla
1. Preheat oven to 300 degrees F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
2. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well.
3. Pour into prepared pan. Bake 50-55 minutes or until center is set {center springs back when lightly touched}. Cool. Chill.
4. Serve with fruit {top cake with fruit or serve on side, optional}. Store leftovers covered in refrigerator.
Side Note: We used a can of Premium Raspberry Pie Filling and for the butter and sweetened condensed milk, we used the real brand-not the generic.}
We have made several cheesecakes
and this is our favorite so far!
